Rotisserie chicken is a life-saver during the hottest weeks of summer: You can shred it and stuff it into tacos, or use it to make flavorful BBQ chicken rolls, or add it to a crunchy, fresh salad like this one from Kelly Senyei of Just a Taste—and you'll have a summery, no-cook main course in minutes. Want more ideas? Check out this complete shopping list and all of the delicious recipes for our No-Cook Week.

Ingredients

Salad

4 cups shredded precooked rotisserie chicken (discard the skin)

3 cups shredded Romaine lettuce

2 cups shredded purple cabbage

2 scallions, thinly sliced (white and green parts)

1 medium cucumber, thinly sliced into batons

1/3 cup sliced almonds

Dressing

3 tablespoons sesame oil

1/4 cup seasoned rice wine vinegar

1/4 cup vegetable oil

2 tablespoons sugar

1 teaspoon salt

1/4 teaspoon fresh black pepper

Preparation

In a large bowl, combine all of the salad ingredients, tossing until well mixed.

In a small bowl, whisk together the dressing ingredients and then pour over the salad, tossing to coat.